Shredded Potato Casserole
Shredded Potato Casserole
Shredded Potato Casserole
Casseroles are some of the tastiest dishes I've ever eaten. They are spectacular in my eyes. I mean, who doesn't like one dish meal ideas??? This is a hearty casserole packed full of the great american staple... potatoes. It is cheesy and delicious with a crunchy buttery topping. This casserole is good with ham, pork chops, pork loin, or beef roast. It is quite filling and can be a meal alone. If you choose to serve it as a meal, throw in a few ham chunks to further enhance the flavor.
Cook Time
Ingredients
- 1 30 oz pack frozen shredded hashbrowns
- 1 16 oz container sour cream
- 1 medium sweet onion, diced small
- 1 15 oz can cream of chicken mushroom soup
- 2 cups sharp cheddar cheese, shredded
- to taste salt
- to taste pepper
- 1 1/2 stick butter or margarine, melted
- 2 cups corn flakes, crushed
Shredded Potato Casserole
- In a medium saucepan combine the cream of chicken mushroom soup, cheese, onions, 1/2 stick of butter, salt, and pepper. Heat until the cheese is melted. (Add ham chunks here if you wish to make a whole meal.)
- Remove from heat and add the sour cream. Mix together well.
- Pour the soup mixture over the shredded potatoes and mix in together.
- Pour this into a casserole dish or 9x13 baking pan.
- Crush the cornflakes in a large ziploc bag.
- Melt the remaining stick of butter.
- Combine the crushed cornflakes and the melted butter in a medium size bowl. Pour on top of the potato mixture.
- Bake at 350 degrees for approximately 45 minutes.